Tandoori Chicken

Succulent tandoori chicken, intensely flavorful and very easy to make. Tandoori chicken is usually made with bone-in chicken pieces, but I like to use boneless, skinless chicken thighs because they are very flavorful and easy to eat!

In a large bowl, mix together the yogurt, lemon juice, garlic, turmeric, ginger, cumin, paprika, salt, black pepper and cayenne.

Add the chicken pieces and turn to coat. Marinate for 1 hour in fridge. You may also do this in the morning, leave the chicken to marinate, covered, in the fridge, then roast at night when it's time for dinner.

Preheat oven to 475 degrees F. Fit a baking sheet with a roasting rack and spray the rack with nonstick spray. Place the coated chicken pieces on the rack.

Roast until charred in spots and juices run clear when pierced with a fork, about 30 minutes. Garnish with cilantro and serve.